• Canola oil
• 3 eggs
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 bunch chopped scallions, green and white separated
• 1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
• 8 cups cooked, day-old long grain rice
• 3 tablespoons thin soy sauce
• 1/2 teaspoon white pepper
• Salt to taste

1. In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

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